Ryokan Umeya

Dinner: Local Ingredients and Homemade Warmth

Dinner at Ryokan Umeya is especially popular for dishes featuring Hitachi beef and Mirai pork sourced from the local Tsukuba meat specialist Murashita Shoji. Hitachi beef is known for its fine texture and refined flavor, best enjoyed in sukiyaki or shabu-shabu. Mirai pork has a naturally sweet fat and a tender, juicy taste. Reviews often mention comments such as “the meat was delicious” and “I stayed because I was looking forward to dinner.” Rather than relying on pre-made items, the kitchen focuses on preparing as much as possible by hand and serving dishes warm. Instead of emphasizing extravagance, they carefully cook quality local ingredients to provide a dinner that guests can enjoy with peace of mind. Chosen as a comforting meal at the end of a workday or a day of travel, dinner at Ryokan Umeya is one of its highlights.

Dinner: The Unsung Heroes That Elevate Your Meal

Dinner at Ryokan Umeya is appealing not only for the main dishes, but also for the carefully chosen supporting items. For the tempura course in our kaiseki, we serve chicken tempura made with locally raised Takumibi Chicken instead of the more common shrimp tempura. Lightly enjoyed with tentsuyu dipping sauce, it is popular with guests of all ages. It is also included in multiple kaiseki Plans, including our Funamori Kaiseki Plan, and we often hear comments such as “The chicken tempura was delicious.” For a small side dish, we offer our “Neba-Neba Kobachi,” combining Yatabe-grown natural yam (jinenjo), Ibaraki-produced coarsely ground natto (hikiwari natto), and mekabu seaweed. It’s an appetite-boosting dish that’s also gentle on the body. Our rice is Yatabe-grown Koshihikari, and our miso soup is made with miso from Numaya Honten in Tsukuba. This attention to each individual item—not just the main course—enhances overall satisfaction with dinner.